In a large bowl, add the cooked rice, chicken, corn, black beans, tomato sauce, cilantro, cumin, garlic powder, oregano, chili powder, and ground cayenne pepper. Set the bowl aside.
In a large saucepan, melt the butter over medium heat. Whisk in flour until it's blended and cook until it begins to bubble. Slowly stir in the milk, chicken broth, salt, and pepper. Let it simmer (while whisking constantly) until it thickens up.
Pour into the rice mixture. **If you are using Franks Red Hot Sauce instead of cayenne, this is where I add it.
Pour into a sprayed 9x13 casserole dish, bake for 25 to 30 minutes. Add cheese and bake for another 8 minutes or until melted.